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Clafoutis batter

Clafoutis is a cake from the Limousin region of France, made with a liquid batter similar to pancake batter, into which fruit is added before baking.

Here's a recipe for clafoutis batter, which you can use with any fruit you like.

12K 5/5 based on 1 reviews

Last modified on: August 23^th 2023

Keywords for this recipe:

For 1 kg 100 g, you will need:

1 300 g Milk
2 300 g cream
3 200 g caster sugar
4 20 g Vanilla sugar (optional)
5 4 Eggs
6 80 g flour
Total weight: 1,080 grams

Change these quantities to make: 275 g 550 g 1 kg 100 g 1 kg 650 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Start to finish
5 min.	5 min.

Step by step recipe

Stage 1 - 2 min.

Pour 300 g Milk, 300 g cream, 200 g caster sugar and possibly 20 g Vanilla sugar into the bowl of a mixer.

Stage 2 - 2 min.

Add 4 Eggs and 80 g flour.

Stage 3 - 1 min.

Blend for 1 minute, until well combined.

Stage 4

Your clafoutis dough is ready, but if possible leave to rest for 5-10 minutes before use.

Remarks

You can replace the flour with cornflour if you wish.

Keeping

Use during the day.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,574 Kcal or 10,777 Kj	56 gr	383 gr	127 gr
129 %	22 %	36 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
238 Kcal or 996 Kj	5 gr	35 gr	12 gr
12 %	2 %	3 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For 1 kg 100 g : 2.33 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Creamy plum and pear clafoutis

Here is a clafoutis that is quick to make, with a delicate blend of plums and pears. This recipe can be varied easily to use any good fruit in season.
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Apricot and pistachio clafoutis

For this apricot and pistachio clafoutis, we'll first bake the apricots on their own in the oven, before pouring in the clafoutis dough for a second baking. This first baking apart will enhance the taste of the apricots in the clafoutis.
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Cherry clafoutis

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See all recipes that use it

This recipe uses (among others)

	Milk: You can get more informations, or check-out other recipes which use it, for example: Polenta, Profiteroles, Flognarde, Bonnevaux apple tart, Doughnuts, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Courgettes (zuchinis) , Alpine gratin, Scallops with cabbage julienne, Feta and spinach brik pie, Hearty leek and sprout soup, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little apple and verbena tarts, Candied grapefruit peel, Pistachio powder or paste, Blackcurrant, vanilla and lime verrine , Citrus syrup, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Grated potato cakes, Rolled chestnut and apple brioche, Moist Lemon Cake, Chilli potato wedges, Choux pastry (pâte à choux), ... All

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